Chocolate Olive Oil Cake
Prep:
15 min
Cooking:
45 min
Serves:
12
Makes:
1
White Chocolate Cinnamon Cookies
These White Chocolate Cinnamon Cookies combine a buttery, chewy texture with a sweet cinnamon filling and crisp cinnamon sugar coating. The cookies are bound together with farm fresh eggs.
Perfect for afternoon tea, weekend baking or sharing with family and friends, this easy cookie recipe delivers bakery-style cookies with every bite.
Ingredients
Cinnamon roll filling:
- 70g butter, softened
- 1 tbsp cinnamon
- 100g brown sugar
Cookie dough:
- 227g unsalted butter (softened)
- ½ tbsp vanilla bean paste
- 290g granulated sugar
- 2 large Pace Farm eggs
- 420g all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- Pinch of salt
For rolling:
- 50g granulated sugar + 1 tbsp cinnamon
Method
- Whip softened butter, brown sugar and cinnamon for the filling. Scoop into small tsp dollops on a tray and freeze until solid.
- Preheat oven to 175°C. Cream butter until fluffy; add sugar.
- Add vanilla and eggs; mix until combined.
- Sift in flour, cream of tartar, baking soda and salt; fold together.
- Fold the frozen filling dollops into the dough.
- Scoop using a 2 oz cookie scoop; roll in cinnamon sugar; place on tray.
- Bake 11–12 mins. Cookies will spread; use a cookie cutter to swirl them into round shapes if you want them photo-perfect.
- Cool before devouring.
Notes
Watch how to make these cookies on the Pace Farm Instagram here:
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